Effects of quality characteristics on milled rice produced under different milling conditions

Optimum moisture content and temperature, as well as physical and chemical properties, of brown rice were determined for production of high quality milled rice. Moisture content losses (%) were highest (5.69 and 5.61%) in milled rice produced from brown rice with 17 and 19% moisture contents at 40°C kernel temperature, whereas showed the lowest value (0.58%) in milled rice produced from brown rice with 13% moisture content at 0oC. The ratio of broken kernels was relatively higher in milled rice produced from brown rice with 17 and 19% moisture contents regardless of kernel temperatures. Milled rice produced from the brown rice at relatively lower kernel temperatures (0, 10, and 20°C) and moisture contents (11, 13, and 15%) showed relatively higher L values and lower a and b values when compared with the higher kernel temperatures (30 and 40°C) and moisture contents (17 and 19%) rice. Whiteness of milled rice showed relatively higher values in milled rice produced from brown rice with 11 and 13% moisture contents regardless of kernel temperatures. Brown rice with 11–13% moisture and 0–20°C kernel temperature when milled enhanced the quality of milled rice, whereas detrimental effect was found when the brown rice with moisture content of above 15% and high kernel temperatures (30 and 40°C) were milled.